I’ve posted a recipe for homemade granola already. It wasn’t just a recipe, but a lesson in the economics of granola-making which resulted in me whittling down my recipe to 46p/100g. At the time I was catering some corporate breakfasts though, and margin seemed paramount….
A real weakness of mine is a spicy breakfast. There’s a rapidly-depleting pot of green chillies in my fridge at the moment, which get most action round 8:00am. Sometimes they go in a spicy omelette, sometimes in spice-scrambled tofu. Neither of these follow strict recipes, but the gist is combining any odds and ends lingering about with chillies and turmeric….
Apparently it’s a bumper year for plums. Living on the fourth floor of a flat in Bethnal Green, I’m somewhat distanced from it all. But I’ve heard that there is a frenzy sweeping the countryside.
People with plum trees are all a-panic. They can’t pick the plums quickly enough. Ripe fruit is dropping from heaving branches, lying bruised on the ground and demanding to be cooked immediately. But these poor plum tree owners are too distracted trying to pick the fruit so it escapes injury, to have the time to cook it all….
Granola is one end of the breakfast spectrum, with something like a humble bowl of porridge or slice of toast the other end. It’s an elite cereal. Serious business. Hell, you can easily blow upwards of £5 on a bit of granola. …
Hello – I'm Rachel Walker – food writer and cook. I live in East London with my very tolerant husband, who is often alarmed to find pig trotters or brining lamb tongues floating in the fridge.
